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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 305.2
  • Total Fat: 9.8 g
  • Cholesterol: 79.9 mg
  • Sodium: 101.6 mg
  • Total Carbs: 6.6 g
  • Dietary Fiber: 1.0 g
  • Protein: 45.8 g

View full nutritional breakdown of Baked Red Snapper calories by ingredient
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Baked Red Snapper

Submitted by: MCILPUF

Introduction

Red snapper has a firm texture and nutty flavor, and absorbs seasonings well. Baking is a healthy way to prepare it. Red snapper has a firm texture and nutty flavor, and absorbs seasonings well. Baking is a healthy way to prepare it.
Number of Servings: 4

Ingredients

    1 and 1/2 lbs. Red Snapper (about 6 small fillets)
    1 cup Onions, chopped
    1 cup Mushrooms, sliced
    2 Tbsp Olive Oil
    1 clove Garlic, chopped or crushed
    4 leaves Basil, rolled up and thinly sliced
    2 Tbsp Balsamic Vinegar
    1/4 cup Lemon juice

Directions

Preheat oven to 400 degrees.
In a frying pan heat up 1 Tbsp of the olive oil and saute the onions, mushrooms, garlic and basil over medium heat until the onions brown slightly.
Meanwhile, rinse, dry and place the fillets in a shallow baking dish.
In a bowl mix the other 1 Tbsp of olive oil, the lemon juice and the balsamic vinegar together and then pour evenly over the fillets.
Distribute the onion/mushroom mixture evenly over the tops of the fish and put dish in the oven.
Bake for 20-25 minutes or until fish is opaque and flaky all the way through.

Number of Servings: 4

Recipe submitted by SparkPeople user MCILPUF.





TAGS:  Fish | Dinner | Fish Dinner |

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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Awesome ! this recipe was so simple, healthy and delicious. My husband absolutely loved it. - 4/3/09

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  • Incredible!
    1 of 1 people found this review helpful
    To get the best of the fresh basil I added it just after the vegie mix.cooked. The heat of the cooking will infuse the dish with the basil and get the best results.jFresh herbs should always be put in last of any dish,dry should be put in first to release their oils and flavor....Chef Jim - 4/9/08

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  • This was very good and easy to make. Even our 3 yr old ate it up. - 1/15/14

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  • I think I would reduce the onions and increase the mushrooms - a little watery but good flavor. - 2/20/11

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  • This recipe ruled. We would definately make it again and it was so easy. I found that the balsamic vinegar didn't over power the fish but added a bit of sweetness. - 5/31/10

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  • Love this recipe. Quick and easy. very flavorful. Added fresh basil, did cook with mushrooms and onions. Slightly sweet, slight tangy......YUM - 5/19/10

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  • The fish ended up sticking to the pan, but it didnt burn so it was still good. I did how ever end up squeezing fresh lemon juice over it at the table. It was a little too bland for my taste before hand. Good but not amazing - 1/27/10

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  • I left out the vinegar and added two tablespoons of chardonnay. My husband loved it. I thought it was pretty good. - 11/7/09

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  • Bad
    0 of 1 people found this review helpful
    not interesting - 4/10/08

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  • yummy - 4/9/08

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  • cant wait to try this - 4/9/08

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  • Looks good - 4/9/08

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  • I loved it. - 4/9/08

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  • A most refreshing way to prepare Red Snapper, my whole family enjoyed it. - 4/9/08

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  • A great recipe for snapper! I will make it and I'm sure we will love it! And healthy, too!!! - 4/9/08

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  • Red Snapper and Flounder tend to have a strong "fishy" smell that can turn off some people. I wondered if the balsamic vinegar in this recipe was meant to cope with the smell of fish????? - 4/9/08

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  • Good
    0 of 1 people found this review helpful
    I would try this recipe I would not use the balsamic vinegar I would use the rest of the ingredients and the snapper would come out perfect. - 4/9/08

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  • i rarely cook fish, unless it comes from a box, because i don't know how. iwas hoping this would be a good recipe to start with. - 4/9/08

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  • I would make it again, however I would modify it. Personally, I would not use any balsamic vinegar. It's too strong a flavor. I would use the olive oil and lemon then sprinkle with a light amount of cajun spices before adding the topping. Then it would be perfect. As is its bland and too sweet. - 2/29/08

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